Identità Golose

THE TEAM

Between February 1st and 4th the Italian Congress of art cuisine was held in Milan, a meeting to discuss and savour the latest novelties and innovations of the gastronomic world. "
Identità Golose (Tempting Identities) 2009", this is the name of the important culinary meeting, was an opportunity to discuss about food in every aspect. A comparison among over 70 European, Brazilian and US chefs who presented representative recipes made with singular ingredients and new techniques.

Sergio took part in the event as a member of the "Creatività Gelate (Frozen Creativities)" group together with Giancarlo Timballo (Gelateria Fiordilatte - Udine), Sergio Colalucci (Gelateria Colalucci - Nettuno), Mauro Petrini (Gelateria Petrini - Rome) and Luca Landi (Chef at the Green Park Resort - Tirrenia).
The Group gave an incredible demonstration of high-level experimentation in the field of gastronomic ice cream presenting unusual and original combinations: - Mango soufflé, oyster sorbet and Ramandolo Dry granita
- Cuttlefish cannelloni filled with boletus mushrooms and sea urchins ice cream in a calamint sauce
- Scampi tartare and ice cream with citrus fruit puzzle
- Pear sorbet, Pirus rosemary and jelly
- Hot coffee chocolate and Vinsanto eggnog ice cream with Cantuccini biscuitsDownload the pdf brochure of the event with all the recipes >

WARNING

... not to be confused with similarly named neighbours.Publish by Rough Guides

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Sergio won in 2016 the prestigious MAM (Maestro d’Arte e Mestiere) prize, the same prize called “Living National Treasure” in Japan and “Maître d’Art” in France. Just 75 Masters received this prize in Italy and Sergio is the only gelato maker who obtained this very important award.